Photo of Mexican chopped salad with garlic-Ranch dressing by WW

Mexican chopped salad with garlic-Ranch dressing

SmartPoints® value per serving
Total Time
25 min
25 min
This easy, no-cook Mexican salad pairs an abundance of fresh vegetables with a tasty, herby yogurt-based dressing for a flavorful meal. We’ve chosen black beans–a traditional ingredient in Mexican dishes–for this recipe but you can use pinto beans, if you like. If you can’t find plum or cherry tomatoes, Roma tomatoes are a good, low-moisture substitute in this salad. Chopped mango or papaya would offer a lovely, sweet contrast to the flavors of this salad when they are in season. You can top this salad with grilled shrimp or shredded or diced rotisserie chicken for a heartier meal.


Plain fat free Greek yogurt

¼ cup(s)


2 Tbsp, warm

Olive oil

4 tsp

Minced garlic

½ tsp


1 Tbsp, fresh, minced

Fresh parsley

1½ Tbsp, minced

Kosher salt

¾ tsp

Black pepper

¼ tsp

Chopped romaine lettuce

5 oz, about 6 c

Canned white corn

2 cup(s), or yellow corn

Canned black beans

2 cup(s), rinsed and drained

Grape tomatoes

2 cup(s), halved

Shredded carrot(s)

1 cup(s)

Fresh radish(es)

4 medium, halved, thinly sliced

Uncooked scallion(s)

2 medium, thinly sliced


  1. Whisk together yogurt, water, oil, garlic, dill, parsley, salt, and pepper; set aside.
  2. Scatter lettuce in bottom of a deep platter; top with corn, beans, tomato, carrot, and radish. Drizzle with dressing; garnish with scallion.
  3. Serving size: 2 cups salad with 2 Tbsp dressing